Crispy Lemon Potato Rounds with Dill Yogurt
Thin potato rounds roast until crisp and golden, then get a cool lemon-dill yogurt finish.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (88 reviews)
INSPIRED BY
An original quick side that pairs crisp roasted potatoes with the cool brightness of lemon and dill yogurt.
Story
Casey believes every good potato deserves a little contrast. These rounds get their crackly edges in a hot oven, then meet a cool yogurt sauce that keeps the plate lively. They are easy enough for a weeknight and snackable enough to vanish before the main dish is ready. Keep the serving platter close to the oven.
By Casey
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 garlic clove, finely grated
- 1 teaspoon Dijon mustard
- 2 scallions, thinly sliced
- Flaky salt, for finishing
Instructions
- Heat the oven to 450 F and line a large baking sheet with parchment.
- Slice the potatoes into 1/4-inch rounds, then pat them very dry with a clean towel.
- Toss the potato rounds with olive oil, lemon zest, lemon juice, kosher salt, and pepper.
- Arrange the rounds in a single layer with a little space between them and roast for 8 minutes.
- Flip the potatoes and roast until the edges are deeply golden and the centers are tender, about 7 minutes more.
- Stir yogurt, dill, garlic, and Dijon, then spoon it over the hot potatoes and finish with scallions and flaky salt.
Chef Tips
- Slice the potatoes evenly so the thinner pieces do not burn before the thick ones are tender.
- Dry potatoes brown better and stay crisp longer.
- Use a metal baking sheet for the best edge browning.
- Serve the yogurt on the side if you want to keep every round extra crisp.
Cook's Notes
- Pat the sliced potatoes dry before seasoning for maximum crispness.
- Avoid crowding the pan or the potatoes will steam.
- Taste the yogurt before serving and add more lemon if the potatoes are especially rich.
- Reheat leftovers in a hot oven, not the microwave.